Factors influencing the caffeine content of black tea: Part 2—the effect of production variables
- 1 January 1983
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 10 (1) , 25-34
- https://doi.org/10.1016/0308-8146(83)90038-9
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- The effect of temperature on enzyme activity during the fermentation phase of black tea manufactureJournal of the Science of Food and Agriculture, 1980
- The effect of fermentation temperature on the quality parameters and price evaluation of Central African black teasJournal of the Science of Food and Agriculture, 1980
- Comparative Study of the Effects of Processing on the Carotenoid Composition of Chinese (Thea sinensis) and Assamese (Thea assamica) TeaAgricultural and Biological Chemistry, 1976
- Tea Leaf Polyphenol OxidaseAgricultural and Biological Chemistry, 1966